Sandwich inspiration (and my view on lunch meat)

To be honest, I never really liked lunch meat that much anyway so it was very easy for me to stop buying it. The main reason we gave it up was because (especially after watching Food, Inc.) we made a decision to only eat locally raised meats. And have you ever seen someone slicing off pieces of deli meat at your local farmers’ market? Shortly after writing off all lunch meat I soon realized other good benefits would come from this decision as well. Like helping us to reduce our overall meat consumption, which is better for our health and environment anyway. So this is the reason I haven’t bought a pack of deli meat in over a year (or even missed it one bit), and as you can see it was quite a simple decision for us!

Grilled Caprese Sandwich with Balsamic Vinegar

With that being said, this change opened up a whole new window of opportunity when it came to sandwiches. But with anything, I can sometimes get in a rut. So I recently asked my wonderful facebook community to share their most favorite sandwich combinations, which helped inspire this fresh list of sandwich ideas below. Please also feel free to leave your ideas in the comments at the bottom!

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Comments

Wow, you guys use a ton of cheese and eggs. I’m conscious of it because I’m allergic to both those things :( I make a lot of similar sandwiches but without any cheese! I love subbing hummus and/or avocado for the creamy fattiness, or pickles and olives for something salty. One of my favorites is making “grilled avocado,” which is really just like a grilled cheese but with soft avocado between the bread slices (I like tomatoes in there too).

Hello Marsela, My husbands fav is one that I make. I use organic chicken breast (boil them with a little salt or use chicken broth) when done let cool, shred, add sour cream , grapes, pecans. Its really good.

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper.
Refrigerate until ready to dress the salad. This can be prepared up to 2 days
ahead.

Preheat oven to 375Â°F. Place the chicken breasts in one layer in a baking
dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely
cooked through. Remove cooked chicken breasts from pan, cool at room temperature
for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large
bowl. Stir in pecans, grapes, celery and dressing.
Serves 6

My favorite chicken salad recipe is a staple in Venezuelan cuisine. It has boiled chicken breast (shredded), chopped avocado, chopped cilantro, mayo, lime juice, salt and pepper. It can be used in sandwich, or corn tortillas for a “cold” taco. It is great as an appetizer with tortilla chips as well.

Some creative sandwich ideas. But it seems many of these are either too high in fat or too expensive.
The egg salad are pretty basic. I make once a week. I also make tuna melts. Wild caught tuna in the foil packet, but I suppose that isn’t on the approved list.